Dulce de Leche Torte (Volador)

From the kitchen of Carly

A showstopper Argentine torte where silky dulce de leche pools between delicate, chewy layers of egg-yolk dough. Rich enough to feel luxurious, simple enough to pull off at home. Serve with naranjilla or vanilla ice cream melting into every bite.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 112 large egg yolks
  • 11 teaspoon whole milk
  • 11/8 teaspoon salt
  • 11 1/2 cups all-purpose flour
  • 12 cups dulce de leche
  • 13 tablespoons water
  • 11 tablespoon confectioners sugar
  • 1Accompaniment: naranjilla ice cream or vanilla ice cream

Instructions

  1. Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.

  2. Stir together yolks, milk, and salt.

  3. Put flour in a large bowl and make a well in center. Add yolk mixture to well and gently stir with a fork, gradually pulling in flour closest to egg mixture to make a paste. Knead in all of remaining flour with your hands to form a dough (dough will be very firm).

  4. Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.

  5. Flatten dough into a disk, then quarter and form each quarter into a ball.

  6. Keeping remaining dough covered with a kitchen towel (not terry cloth), firmly roll out 1 piece on a clean surface into a 12-inch round, lifting and turning dough as necessary. (Dough will be slightly sticky but will lift up easily; round will be very thin with uneven edges.)

  7. Transfer to baking sheet and bake until edge is golden and curls up, about 5 minutes. Carefully turn over and bake until cooked through and both sides are golden in some spots (lift to check), 3 to 4 minutes more. Transfer to a rack to cool.

  8. Repeat with remaining dough. (Pastry will overlap on racks.)

  9. Stir together dulce de leche and water in a bowl. If mixture is not spreadable, warm in a small heavy saucepan over medium-low heat, whisking until smooth. Thin with additional water if necessary.

  10. Arrange 1 pastry layer on a serving plate and spread evenly with 2/3 cup filling. Repeat with 2 more pastry layers and remaining filling, stacking layers.

  11. Dust remaining pastry layer with confectioners sugar and arrange on top.

  12. To serve, cut or crack torte into portions using 2 large spoons.